*You may need to adjust the salt level a bit lower if using salted aquafaba.
**You can substitute with 1 tbsp lemon juice, but the lactic acid tastes better

Directions:
1. Blend softened cashews and aquafaba in a high speed blender until as smooth as possibly. Strain through a fine mesh sieve to remove any large particles and return to blender. It should be very smooth after blending. You may find there are still a few cashew particles if you’re using a lower quality blender or food processor, which is why I recommend straining.

2. Add tapioca starch, carrageenan, lactic acid, nutritional yeast, and salt and pulse in a blender to combine. *Please ignore the xanthan gum in this picture. It is not part of the recipe, but I used it in an early test, which is where this picture is from.

3. Add coconut oil and blend again very briefly. Mixture will be smooth and a little thick.

4. Heat in a medium saucepan over medium-low heat while stirring regularly. It will look like quite lumpy as the tapioca starch activates. It will eventually turn glossy and smooth, like melted cheese. When it reaches 170°F, it is done. You will see it begin to bubble around the edges and maintain its thickness.

5. Pour into a mold, or scoop balls into ice water for buffalo style mozzarella. Refrigerate for a few hours to fully firm up the cheese before slicing or grating.

This recipe is from the blog at avocadosandales.com. Check them out for more delicious recipes!

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